Weeknight Chicken Tikka Masala Skillet

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1/3 cup plain Greek yogurt
• 2 tsp garam masala
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1.5 tsp kosher salt
• 2 tbsp vegetable oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 (15 oz) can tomato sauce
• 3/4 cup heavy cream
• 2 tbsp butter
• 3 cups cooked basmati rice
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

Instructions

1. 1In a medium bowl, toss the chicken pieces with Greek yogurt, garam masala, cumin, salt, and turmeric until evenly coated. Let marinate at room temperature 10–15 minutes while you prep the aromatics.
2. 2Heat oil in a large 12-inch skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook undisturbed 3–4 minutes per side until a deep golden crust forms and the chicken is nearly cooked through. Transfer chicken to a clean plate.
3. 3Reduce heat to medium and add the remaining oil plus the butter. Stir in the diced onion and cook 5–6 minutes, scraping up browned bits, until the onion is soft and golden at the edges.
4. 4Add minced garlic, grated ginger, remaining garam masala, cumin, smoked paprika, remaining turmeric, and salt. Cook 60 seconds, stirring constantly, until the spices bloom and smell intensely fragrant.
5. 5Pour in the tomato sauce and water, stirring to create a thick base. Bring to a simmer and cook 4–5 minutes until the sauce darkens slightly and thickens enough to coat a spoon.
6. 6Stir the seared chicken and any accumulated juices back into the skillet. Reduce heat to low, pour in the heavy cream, and simmer gently 5–7 minutes until the chicken is fully cooked (165°F) and the sauce is luxuriously creamy and orange-red.
7. 7Taste and adjust salt or a pinch more garam masala if desired. Remove from heat and fold in half the chopped cilantro.
8. 8Spoon the tikka masala over warm basmati rice, top with remaining cilantro, and serve with lime wedges for brightness. Warm naan on the side is optional but highly recommended for scooping.